Journey toward happiness

January 13, 2010

Rosemary-Dijon Pork Chops & Oven Potatoes

Filed under: recipes — Tags: , , — Tara @ 11:37 am

Last night I tried a new recipe that I received in an email from Kraft foods. It has less than 500 calories but tastes great! It makes it so much easier to eat healthier when the food tastes amazing! When I opened the box of Shake n’ Bake, I noticed that the recipe is on the back of the box. It is so yummy. You have to give this a try!!

I ended up roasting the carrots along with the potatoes. They came out sweet and  delicious.

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

What You Need!

1 lb. potatoes (about 3 small), cut into 1-inch chunks
1/4 cup  KRAFT Light House Italian Dressing
4 bone-in pork chops (1-1/2 lb.), 1/2 inch thick
4 tsp.  GREY POUPON Dijon Mustard
1/2 cup SHAKE ‘N BAKE Original Pork Seasoned Coating Mix
1/4 tsp.  dried rosemary leaves, crushed
2 cups hot cooked baby carrots

Make It!

 HEAT oven to 375°F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.

SPREAD chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes.

BAKE 30 min. or until chops are done (160°F) and potatoes are tender. Serve with carrots.

Here is the link to 10 other healthy meals from

Enjoy and have a great day!



August 19, 2008

The bounties of summer

Filed under: recipes — Tags: , , , , — Tara @ 1:20 am

I just LOVE fresh garden veggies in the summer. A huge zucchini came my way at work and at the same time our summer squash was ripening. The recipe just came to me. It is simple, colorful and delicious. Feel free to use any veggies that you like, but make sure you try it this way. Yum!

Summer’s Bounty

1 clove of fresh garlic


Summer squash

black pepper to taste

Mediterranean sea salt to taste

Mozzarella, Parmesan, or any other Italian cheese

1. In a large skillet, mix 1 tbsp. olive oil, 1 tbsp. butter, and chopped garlic clove.

2. Cook over med-low heat for about 2 minutes.

3. Throw in chopped zucchini and summer squash.

4. Salt and pepper well.

5. Saute for 10-15 minutes until soft. Do not over cook.

6. Cover with cheese and serve.


Simple, healthy, and mouth-watering.

Enjoy your summer,


July 2, 2008

Taters and Hens

Filed under: recipes — Tags: , , , — Tara @ 10:55 pm

Ok. I know I should totally just redirect everyone to PioneerWoman’s site because I have yet another recipe from her. MMmmmm…the taters are so good. They are my fav right now. They are easy, delicious, and full of flavor. You gotta try them. The cornish hens are good too. I found the recipe somewhere on the internet. I can’t remember where. Sorry for not giving props to the correct person.


Crash Hot Potatoes

Small, round new potatoes (I use golden)
Olive oil
Sea Salt
Black Pepper
Any Herb
1. Boil potatoes in salted water until fork tender.
2. Drizzle olive oil on a cookie sheet and preheat oven to 450 degrees
3. Place potatoes on baking sheet and smash slightly with a potato masher(should resemble a cookie)
4. Brush tops with olive oil.
5. Salt and pepper generously.
6. Sprinkle herbs on top(I like to use rosemary)
7. Place in oven for 20-25 minutes or until golden and crispy.

Yummy, Juicy Cornish Hens

4 tbsp. Butter
3 tbsp. Honey
4 tsp. Chili Powder
1 tbsp. Orange Juice
2 Cornish Hens, halved
Salt and Pepper to taste
1. Preheat oven to 350 degrees.
2. Melt butter and stir in honey and chili powder, mix well.
3. Stir in orange juice, salt and pepper, remove from heat.
4. Cut hens into halves, rinse well and pat dry.
5. Place hens in baking dish, skin side down, place in oven for 6-8 minutes.
6. Turn hens over and baste with all of the mixture.
7. Bake for approx. 45 minutes or until well browned.

And Voila…A Delicious Meal for Two!

Try these recipes. I am sure you will love them just as much as we do!

Enjoy the feast,


May 20, 2008

One great pot roast

Filed under: recipes — Tags: , , , , , — Tara @ 3:07 pm

For several days, I searched the Internet looking for a new pot roast recipe. After scanning through what seemed liked hundreds of recipes, I took several and joined them together. The result was a perfect marriage of flavors. I cook this in a crock pot for 6-8 hours on low. The pot roast ends up fork tender and fills the house with irresistible aromas. Sorry no pictures just yet. I will make it again soon and entice you with beautiful pics.


Tara’s Special Pot Roast
3-5 lbs. pork roast or tenderloin(you can also use beef)
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 tbsp beef bouillon base
1 can sliced mushrooms
Worcestershire sauce
black pepper
garlic powder
1 tbsp extra virgin olive oil
1.  Coat the meat with garlic power and fresh ground black pepper
2.  Heat frying pan on med-high and add olive oil
3.  Fry the meat for a few minutes on each side to form a golden crust
4.  Meanwhile, mix cream soups, mushrooms, a few dashes of Worcestershire, bouillon base, black pepper, and garlic in crock pot. Use as little or as much of the garlic as you desire. I tend to use quite a bit.
5.  Place the golden pork roast/tenderloin in the crock pot.
6.  Cook on low for 6-8 hours. Stir after a few hours to make sure all of the meat is covered in the ooey-gooey rich sauce.

I like to serve this over buttered egg noodles or homemade mashed potatoes. Yum-yum-yum! This is one of our favorite dishes. If you are only cooking for two, then there will be plenty left over for lunch the next day. Double the recipe if you are cooking for a small army. You may even want to double it so you have plenty of leftovers. It is even better the next day!

Now dust off that crock pot and start cooking!

Enjoy the smells,


May 18, 2008

Tasty Onion Rings

Filed under: recipes — Tags: , , , , — Tara @ 4:08 pm

I ran across this recipe on a great website We are not big fans of the big crunchy restaurant onion rings, but I found the pictures and description of the recipe to be irresistable. These are light and crispy and perfect with Southwest Dipping Sauce. I love to serve these with Stubbs Chicken Wings or Hamburgers(chicken or beef). I could make these everyday. They are so yummy. Just make sure that you make more that you think you will need. I always end up eating half of the batch before dinner is served. PW’s recipe is called Onion Strings, in case you want to look up the original. I have made only a few small changes.

Yummy, crisp onion rings with southwest sauce

Onion Rings
1 large onion
2 cups buttermilk
2 cups flour (I use 1.5 cups Bisquick and .5 cups wheat flour)
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper(or a little more if you like ’em spicy)
Canola Oil


1. Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
2. Combine dry ingredients in a large bowl or plastic bag.
3. Coat the rings with the dry mix.
4. Deep fry until golden brown.
5. Serve with Southwest Dipping Sauce or any sauce of your choice. Enjoy.


I don’t remember where I found the recipe for Southwest Dipping Sauce so I apologize for not giving proper credit. This sauce is great with fried foods, veggies, chips, and even on sandwiches. It will keep for several weeks in the fridge.


Southwest Dipping Sauce
1/2   cup mayonnaise
2     tsp ketchup
1      tbsp cream-style horseradish
1/4  tsp paprika
1/4  teaspoon seasoning salt
1/8  tsp ground oregano
1/8  tsp ground black pepper
1/8  tsp cayenne pepper
Mix all ingredients in a small bowl. Store covered in the refrigerator until needed.


 Happy frying,



May 15, 2008

Best wings ever!

Filed under: recipes — Tags: , , , , — Tara @ 3:37 pm

Well, I just couldn’t wait. I have to share this recipe. It is made with Stubb’s products. If you don’t know about Stubb’s, then visit 

Stubb’s restaurant is in Austin, Texas. The sauces can be found at any local grocery store and if you can’t find them, order online. I actually make both wing recipes from the website and combine them. Yummy! Tasty wings!

 The best sauce ever…

Stubb’s-style Tavern Wings
Zesty Tavern Chicken Wings





Serves: 4 Submitted by: Don Notter

3 lb. chicken wings (about 16)
3 tablespoons butter
9 tablespoons Stubb’s Original Wicked Chicken Wing Sauce
2 tablespoons Stubb’s Original Bar-B-Q Sauce
2 tablespoons honey
2 tablespoons prepared mustard

1. Deep fry wings at 400 degrees F (high) for 12 minutes or until cooked and crispy; drain.
2. Melt butter in small sauce pan
3. Mix remaining ingredients into pan with
melted butter; stir well.
4. Drop wings into sauce two at a ti
and stir until wings are well-coated.
5. Serve hot.

 Now for the wings….

Stubb’s Legendary Inferno Hot Wings
Serves: 5 – 10    Submitted by: Stubb’s

1 bottle Stubb’s Wicked Wing Sauce
2 tablespoons of Stubb’s Bar-B-Q Spice Rub
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 or so chicken wings (third joint removed)
Non-stick cooking spray
Blue Cheese dressing or Ranch (we prefer Ranch, but you really just need the sauce above)

Preheat oven to 425 degrees F; spray pan with non-stick cooking spray.
Combine flour, salt, pepper, red pepper and Stubb’s Bar-B-Q Spice Rub in a plastic, sealable bag.
Shake the wings 6 at a time until well coated. Shake off excess flour and spices.
Place on previously sprayed baking pan.
Bake in preheated oven for 35 minutes.
Remove from oven and brush Stubb’s Wicked Chicken Wing Sauce generously over wings.
Return to oven for 10 minutes.

Remove from oven, turn wings and again brush with Stubb’s Wicked Chicken Wing Sauce – return to oven for 5 minutes.


I also have a great recipe for Onion Strings that are wonderful with the wings. Sometimes I make Potato Skins to calm the fire. You make whatever you like as a side, just make sure you try these wings!


I will try to take some pics so everyone can see how tasty they look!  I apologize for the post being all over the place. I am still learning how to change formats/colors/etc. Please forgive me.


Happy eating,


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